Beef, beef, and more beef - offset

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philpom

Smoking Fanatic
Original poster
Feb 16, 2023
367
1,063
Denton, TX.
It's that time of year when we dig deep in to the chest freezer and make some room.

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I have found a great and reliable source for these very meaty beef short ribs, found 3 pounds floating around. Just Montreal seasoning on these.

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Quick shot of a prime rib roast rib cap I removed from our Christmas dinner and froze. Again, just Montreal seasoning. I'll reserve this for lunches this week!

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Last is a nice big chuck roast, this didn't come out of the freezer but Mrs. philpom said to take my pick of the 2 in the beer fridge and cook it so..... this was seasoned with Rojo fajita seasoning and hard-core carnivores limited eddition jalapeno salt. It's still on the smoker. More lunches and probably a dinner down the road.

Today I used mostly post oak with a tad bit of hickory here and there.

I don't normally post sides, ( it's all about the meat rigjt?) But I will today.

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Pesto Mac and cheese

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4 cheese mac and cheese

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Eh, boxed brownies, sure, why not?

The Mrs is working on a pan of carrots, kale, and beets from the garden now. Food coma here I come!

Happy cooking y'all.
 

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Finished cutting up the rest of these beef ribs, got the veggies done and pulled that roast off the smoker. I'll cube that up for lunches later today.

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Dang that looks good, it was good for dinner last night and again for lunch today.

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And I ate too many of those brownies!
 
Thanks everyone, I need to buy 15 pounds of these ribs and toss them on the smoker. Would be great for a party and only takes about 4 to 5 hours to get them ready.

I served these dry but a spicy Q sauce thinned with some apple cider vinegar would be amazing. I think I like these better than if they were still in a plate.
 
holy moly!!! thats outstanding!!! but there really isnt a word for what ive seen here today!! holy moly! i could crawl through this screen to get at that man.
 
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